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Brussels Sprouts

  • 3 pounds Brussels sprouts
  • 4 tablespoons butter
  • 1 1/2 teaspoons flour
  • 1 cup bouillon
  • 1/4 teaspoon meat extract
  • Salt and pepper
Trim Brussels sprouts, removing wilted and yellowed leaves; wash well. Cook in boiling salted water until half done; drain. Make a white sauce of butter, flour bouillon and meat extract; add sprouts, pepper and salt to taste and cook about 20 minutes more. The sprouts should not fall apart. May be garnished beautifully with wreath of roasted chestnuts.

Serves 6 People
Submitted by Cassyjean - Torrington, CT Jun 4, 2009 9 min 20 min 29 min


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